This pan seared strip steak recipe has a delicious mustard cream sauce. Both components of this dish have very few ingredients.
- For searing steaks:
- 2 boneless strip steaks, each 8 to 10 ounces and 1 inch thick, room temperature
- Coarse salt and freshly ground pepper
- 2 tablespoons unsalted butter
- For sauce:
- ¼ cup vermouth or white wine
- ¼ cup heavy cream
- 1 teaspoon Dijon mustard
- Heat a 10-inch cast-iron skillet over medium-high heat until it is very hot but not smoking, about 2 minutes.
- Pat steaks dry with paper towel. Season steaks on both sides ith salt and pepper.
- Add half the butter to the skillet and set one of the steaks directly on top. Repeat with the remaining butter and steak.
- Without moving the steaks, sear until steaks release easily from pan and a golden brown crust has formed, about 4 minutes.
- Using tongs, turn steaks over and continue cooking until an instant-read thermometer reaches 115 to 120 degrees for rare, 125 degrees for medium-rare, and 135 to 140 degrees for medium. Transfer steaks to a warm plate to rest.
- Remove pan from heat and carefully pour in vermouth (it will spatter). Return skillet to heat. Deglaze pan, stirring up any browned bits with a wooden spoon and cook until liquid is almost completely reduced, about 45 seconds.
- Add the cream and any juices that have collected from steak, and stir to combine.
- Stir in mustard and heat for 15 seconds. Cook until sauce lightly coats the back of a spoon, about 10 seconds. Season with salt and pepper.
- Place the steaks on dinner plates and pour the sauce over, dividing evenly, before serving.